Thursday, March 22, 2012

Where's The Crust Pizza

This pizza is low-carb and gluten free. For me, that usually translates into no taste, but this was really good! The "crust" is made with cream cheese, eggs and parmesan cheese. It doesn't sound like it would work, but it does. You can make the crust ahead of time if you are pressed for time. It can be stored in the refrigerator or in the freezer. We were really surprised at how good this pizza was. We both really enjoyed it, and actually didn't miss the traditional crust. It is definitely going in the rotation for pizza night.

Tried this tonight! It was excellent except that id hoped for a crisper "crust." Amazing flavor in the no-crust crust, reminded me of lasagna. Im sure you all will enjoy this!! I used sausage and made my own pizza sauce.

This was absolutely delicious. I made this for my family tonight and everyone LOVED it. I would much rather have used a larger pan for a thinner "crust", but no complaints otherwise. We didn't even miss the deep dish crust we get at the national pizza chains. Thank you for this. We're trying to live s healthier lifestyle and recipes like this are a big help!

Made this tonight and it was DELISH!! I live in Africa as a missionary, and didn't have cream cheese available to make it. I substituted Laughing Cow cheese (which can be found in the states too). Even though it is much lower in fat, it turned out perfectly! Thanks for a great recipe!

Has anyone else had trouble with this? I made it last night and the "crust" was nothing at all like a crust--it was really eggy and such an odd consistency underneath my pizza toppings! I ended up scraping the toppings off and putting them on a piece of toast. :-(

I used parmesan cheese grated off of a block with my microplane--could that possibly have made the difference?

LL- yes, I had the same trouble. It was very "eggy". I thought it was because I didn't have room temp cream cheese so I microwaved it a bit and it got a bit too soft. Even if I was sure that is what the problem was, I wouldn't make it again.

Just made this tonight and it is really good. When I compare it to the cauliflower pizza crust this one wins hands down!! I have an OLD oven so I had to bake it longer but it was tasty. I can't have gluten or yeast or sugar so this one's a keeper!! I might try to use it as a base for other dishes, too!

I have to tell u... this is one of my most loved recipes..ever! i dream of this... i am a weight loss surgery person and i make large amounts of this just so i can eat it for breakfast lunch ect for days!!! i am making tonight and can not wait! by the way this is one of my most loved recipe blogs :) u are wonderful!! i pin things and it keeps bringing me back here ..we must have similar taste in food :)

I'm going to have to try this! Ya know, another person commented that the taste reminded them of lasagna. You know when you're low carbing it and dying for lasagna? Do you suppose this could be rolled out thin and used for lasagna "noodles'"? Maybe if the dried a bit or were put in a low temp oven? I'm gonna have to play around with this when I'm at that phase if my diet where I can add this stuff again. Thanks for the recipe!

I just made this with low fat cream cheese it was awesome! I left the "crust" in the oven for about 19mins and let it cool for about 20mins. Other than that I followed it exactly. Even my 4 year old loved it.

Actually this is a healthy meal. You are under the assumption that a diet high in saturated fat causes heart disease. The research now says that a diet high in refined carbohydrates/sugar is the culprit not the fat. Yes, it would promote weight loss.a diet high in fat, moderate in protein, and low in carbs lowers the insulin response. Insulin drives fat storage. So yes it is healthy.

Thank you for sharing this recipe-I made this pizza last night and it's delicious! I really couldn't wrap my mind around an egg and cream cheese based crust-but I followed the advice of another comment and baked it a little longer. Today the leftover refrigerated pizza is even tastier, and the crust is even more like "bread". Yum!! Will make again for sure!

I tweaked this a bit. I used half the ingredients and spread it into a 10X6 rectangle on a cooking sheet. After it had chilled, I flipped it and placed the toppings on the browned side so the other side could cook some more. It was sorta "pizza-like" but I thought it was too wet to really have a bread mouthfeel. It's a decent option for a low-carb wheat-free pizza....but it's definitely not great.

My daughter had gastric bypass surgery and can't have grains. She makes this at least once a week, varying the toppings. She has also discovered that after the crust has rested the first 10 minutes, if you cut it into rectangles, sprinkle with parmesan and other cheeses then bake as usual, you have some pretty delcious cheesy 'breadsticks'. Thanks for the recipe!

I just made this, and it tastes delicious, like pizza! Next time I try putting it in a larger pan, like another suggested, and definitely cook until it is golden brown. Thank you for posting this recipe! Who knew that cream cheese and a few eggs would made a great pizza crust.

Made with Neufchatel cream cheese worked just fine. Oven quit working so I microwaved it. It came out really good, Just one soft spot. I cut up the crust and put it in the fridge, then put on toppings on for lunch and dinner (taco Pizza) and nuked awesome. Just kept nuking it till It looked done, couple min at a time.

You are absolutely right Candace. On a low carbohydrate diet that is high in fat you are actually decreasing your risk for heart disease, type 2 diabetes, and Alzheimer's! And the body is able to burn its own fat to decrease body fat percentage. Check out the book Good Calories Bad Calories by Gary Taubes and "Grain Brain" by neurologist Dr. Pearlmutter.

I am on WW so I was afraid to see how many points it would be. If prepared by instructions using all regular, not fat-free products, divide 9x13 baker into six servings points are only 7 per serving. YAY! Happy Dance.

@Jeanne, you have found yourself among people who have learned that the key to weight management without hunger is low carb diets! So most of us agree that since this meal avoids carbs, it is a healthier option. Adding a salad or veggie toppings could make it healthier, but skipping the wheat crust is a good start!

I made this today also on a gluten free diet..I used soy and gluten free galic and jalopeno cheese. Organic mushroom baby spinach, and greenpepper! Now that was some good pizza! Will definitely make this again!!

thank you for this recipe! The crust is actually Cooling as I type... Is there anyway you can post a picture of what the crust is supposed to look like before the toppings are put on it? I'm fairly new to this site I don't know much about it if you could add more pictures... Thank you

Tried it tonight. Was pretty good. I was going to take the crust out of the pan and put it on a pizza tray, but it wouldn't come out cleanly. I think I'll try again next time. Very tasty alternative for pizza.

i make this all the time! I use the Neufecel (sp?) cheese which is very soft and very low in fat or FF CC and it works great. Never eggy always great. If you use full fat i think it is a tad firmer but i dont really care about that so for me it works great. I tell ppl about this recipe all the time :) PC is an amazing place to get great recipes :)

I'm super excited to try this! I've lost over 22 lbs. on the Metabolism Miracle diet and I must say, pizza is one of the things I miss the most. Usually I just eat the toppings off the crust, so this will be great to try and add to my meal rotation! Thanks again!

This recipe was a hit in my home. My son says he likes this pizza better than "regular" pizza. Last time, I made 2 "crusts". One, I made 1/2 a chicken/bacon/ranch with fresh tomatoes; 1/2 Hawaiian with bbq sauce, pineapple, chicken and bacon. The other crust, I made a basic sausage & pepperoni, but on one half, I added mushrooms and pineapple. I topped with mozzarella and a bit of cheddar. I'll bet you could turn this base (without the garlic) into a delicious dessert, like a fruit pizza or a baked fruit topped dessert, the possibilities are endless.

I made this tonight, and it was really tasty! The "crust" was definitely not crust, however. Too soggy, too wimpy, the only way to pick it up was to hold it on the palm of our hands so the entire piece was supported. I was going to bake it longer, but it wasn't browning but rather burning in spots so I pulled it out at about 20 minutes. I'll be making it again, but with some tweaking using some of the suggestions given in the comments.